Banana-nut Chocolate Chip Quick Bread Recipe

Directions:

1. URL for Quick-Bread Dry Mix:
2. Quick Bread Dry Mix
3. Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see Pan Options ) with cooking spray.
4. In a large bowl, prepare Quick-Bread Dry Mix, adding nutmeg to it.
5. In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.
6. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to prepared pan(s). Top with additional nuts, if desired.
7. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 miinutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
8. TIPS:
9. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
10. No Buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes.
11. To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350*, stirring once until fragrant, 7-9 minutes. To toast almonds, cook in a small skillet over mediun-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
12. Pan Options:
13. Each of these recipes will make:
14. 1 large loaf (9x5 pan)
15. 3 mini loaves(6x3 pan, 2-cup capacity)
16. 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1 cup capacity per cake)
17. 12 muffins (standard 12-cup, 2 1/2 muffin pan)